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Description
Food Network Magazine
Ingredients
US|METRIC
6 SERVINGS
- 6 Tbsp. unsalted butter (at room temp)
- 1 Tbsp. finely chopped fresh parsley
- kosher salt
- 1/8 tsp. grated nutmeg (freshly)
- 3 cups milk
- 1 bay leaf
- 2 lb. russet potatoes (about 4)
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Directions
- Beat the butter in a small bowl with a rubber spatula until creamy. Add the parsley, 1/4 teaspoon salt and the nutmeg and mix to combine. Scrape the butter onto a piece of plastic wrap and form into a log. Wrap tightly and refrigerate until firm, at least 30 minutes, or freeze up to 1 week.
- Combine the milk, 1 teaspoon salt and the bay leaf in a large saucepan. Peel the potatoes and cut into 1-inch pieces, adding them to the pot as you go so they don't discolor. Bring to a gentle simmer over medium heat; cook, stirring to prevent the milk from scorching, until the potatoes are very tender, 15 to 20 minutes.
- Drain the potatoes, reserving the milk in a liquid measuring cup or bowl; discard the bay leaf. Return the potatoes to the saucepan and add all but about 1 tablespoon of the herb butter. Mash with a potato masher, gradually adding the reserved milk as needed, until creamy (you may have leftover milk). Season with salt. Transfer to a serving dish and top with the remaining 1 tablespoon herb butter just before serving.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol40mg13% |
Sodium230mg10% |
Potassium910mg26% |
Protein9g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber2g8% |
Sugars9g |
Vitamin A8% |
Vitamin C20% |
Calcium25% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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